- Recipes Home
- Interest Groups
Lemonade Pudding Recipe
|Slightly beaten egg yolks||2|
|Milk||1 1⁄2 Cup (24 tbs)|
|Regular vanilla pudding mix||3 1⁄4 Ounce (1 Package)|
|Cream cheese||3 Ounce, softened (1 Package)|
|Frozen lemonade concentrate||6 Ounce, thawed (1 Can)|
|Sugar||1⁄4 Cup (4 tbs)|
|Vanilla wafer crumbs||1⁄2 Cup (8 tbs)|
|Chopped california walnuts||2 Tablespoon|
|Butter/Margarine||2 Tablespoon, melted|
Serving size: Complete recipe
Calories 1717 Calories from Fat 822
% Daily Value*
Total Fat 94 g144.5%
Saturated Fat 43.7 g218.4%
Trans Fat 0 g
Cholesterol 562.1 mg
Sodium 2003.5 mg83.5%
Total Carbohydrates 197 g65.8%
Dietary Fiber 1.6 g6.4%
Sugars 179 g
Protein 30 g60.1%
Vitamin A 52.1% Vitamin C
Calcium 58.3% Iron 17.8%
*Based on a 2000 Calorie diet
Prepare pudding according to package directions, using the egg yulk mixture as the liquid.
Add cream cheese and beat smooth with electric or rotary-beater; stir in lemonade concentrate.
Cover surface with waxed paper and cool 10 minutes; beat smooth again.
Beat egg whites to soft peaks; gradually add sugar, beating to stiff peaks.
Fold egg whites into pudding.
Combine crumbs, nuts, and butter.
Sprinkle half the crumb mixture into 6 sherbet glasses.
Spoon in pudding; top with remaining crumb mixture.